This gorgeous, garnet colored jam is as tasty on bread as it is over oatmeal. It comes together quickly, but will last at least a few days in the fridge. I love having it on hand, so I can start the day with a pop of color! -Amanda
Quick Raspberry Rose Jam
10 ounces raspberries, fresh or frozen
1 tablespoon honey, agave, or cane sugar
1/4 teaspoon cardamom
1 teaspoon dried rose petals
1/4 cup chia seeds
1. In a saucepan, combine raspberries, sugar, cardamom, rose petals and salt. The raspberries will begin to melt into a sauce after a few minutes.
2. Turn off the heat and add the chia seeds.
3. Let set for at least 30 minutes. Serve, or pour into a container and store in the fridge.